The word ‘scone’ instantly reminds me of childhood holidays in Devon, where idyllic little teashops beckoned you in with the promise of homemade versions served with oodles of clotted cream. Of course, you can have a cream tea anywhere nowadays and why not? This simple little baked good, with its fruity and creamy companions, makes the perfect treat for a summer’s day.
As usual, my first attempts at making anything gluten and dairy free tend to come out dense, hard and often brick-like. Based on some of the things I’ve made in the past, I could quite easily go and work for the Ministry of Defence. I keep working on my recipes, though and I get there in the end. That’s the time to share them on this blog.
The scones in this recipe are no bricks, let me tell you. The result is light and fluffy with a lemony freshness. Unfortunately, clotted cream is a no-no for the dairy intolerant contingent of our family, but with the addition of my chia jam and some coconut cream, this makes for a cream tea to rival any traditional one.
200g ground almonds
100g tapioca starch
100g brown rice flour
2 tsp bicarbonate of soda
120g dairy free alternative to butter
1 egg (beaten)
2 tsp honey
120g yoghurt (dairy free if required)
Grate rind of 1 lemon
1 egg yolk
Instructions (makes 12)
Preheat the oven to 180/gas 4
– Mix the ground almonds together with the flour, starch and bicarbonate of soda
– Add the butter in cubes and rub in until the mixture resembles breadcrumbs
– Thoroughly mix in the egg, honey and yoghurt
– Fold in the sultanas and grated lemon rind
Don’t be alarmed if you have a soft and sticky mixture that’s more of a batter than a dough. You are not working with a dough that you roll out and cut, as you would if making traditional scones. A dough of this consistency, when baking gluten free, will result in a baked good that is dry and hard.
– Using a desert spoon, drop heaped spoonfuls of the mixture on to a lined baking sheets, making sure there is space in between each one
– Brush the tops with the egg yolk
– Bake for 12-15 minutes, or until golden brown
Vary this recipe by changing the sultanas for other dried fruit such as raisins, cranberries or cherries. You could also substitute the lemon zest for orange.